Post 2

According to my research, a person falls into one of three categories: gluten intolerant (celiac disease), gluten sensitive, and gluten tolerant. The percent of people with celiac disease continues to rise. Researchers are debating whether more people are getting celiac disease or the diagnoses rate is higher. The other branch of research on celiac disease is concerned with how the disease forms, who gets it, and its effects. The research on gluten sensitivity takes a different route: researchers are debating whether it exists and are running studies to test its existence; and if it does exist, whom does it affect, and why (is it a genetic predisposition or?). For the third group, gluten tolerant, the debate is over whether a gluten free diet is beneficial for all people. Some say no, citing that gluten-free foods are unfortified, unlike most foods containing gluten, and gluten-free foods generally contain more calories. Some say yes, citing the link between new agricultural developments and how they change gluten into a toxin, which researchers have linked to various chronic diseases. I need to continue reading so as to narrow down my thesis.